Palestine Soup | The Chatfield CSA at Denver Botanic Gardens Chatfield Farms

Ingredients

• 1 onion, peeled and roughly chopped
• ~ 1 lb Jerusalem artichokes, lightly peeled and sliced
• 100g butter
• 1 litre vegetable stock
• 500ml milk
• 10-15 shelled hazelnuts, lightly toasted
• Salt and freshly ground white pepper
• 2-3 slices of bread, cut in cubes, thick, crusts removed